Seafood Cioppino

Posted on February 19, 2018 by marvelousmavens

Executive Chef Kevin Violet has worked in some very fine kitchens. He completed his culinary internship at the Chatham Bars Inn and has worked at a resort in Bar Harbor, Maine and at the famous Ritz Carlton in Boston.

Executive Chef Kevin Violet shares with you his recipe for Seafood Cioppino.

Seafood Cioppino
(Serves 4-6)

Ingredients:
1/4 cup oil
1 rib celery, chopped
1 onion, diced
2 cloves garlic, chopped
2 cups white wine
2 cups clam juice
1 – 28 oz. can of diced tomatoes
1 cup tomato sauce
1 lemon, juiced
1 teaspoon dried basil
1 teaspoon oregano
Red pepper flakes to taste
Salt & fresh cracked black pepper
5 medium shrimp
4 sea scallops
1/2 lb. of lobster meat
8-10 mussels
5 little neck clams
Chopped Italian parsley

Directions:
1. On low heat, sauté the celery and onions with the olive oil. Add all the rest of the ingredients except the seafood and parsley. Simmer for 1 hour and season to taste.

2. Add the shrimp, scallops and lobster and simmer for 5 minutes than add the mussels and little necks and simmer until they have opened. Garnish with parsley.

3. Serve in a bowl by itself or over your favorite pasta or with lots of bread.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants. https://www.capecodrestaurants.com/info/gift_certificates.php

Shrimp Scampi

Posted on October 30, 2017 by marvelousmavens

Over the years Jean and Michael Daneu have managed a number Bed & Breakfasts and motels throughout New England. However the Cape has always been their favorite place to live. Here is Michael Daneu’s twist on his all time favorite recipe for Shrimp Scampi.

Shrimp Scampi
(Serves 4 )

Ingredients:
1 1/4 lbs. Lg. Shrimp
2 Scallions, thinly sliced
2 Lg. cloves of garlic minced
2 Tbsp lightly chopped parsley
1 1/2 sticks of butter
1/3 cup of chardonnay
2 tsp olive oil
Italian seasoning (optional)
dash of salt & pepper
1/2 tsp of lemon zest1 lb. angel hair, cooked and strained.

Directions:
Combine butter with oil in fry pan; add all ingredients but shrimp and wine, lightly saute for about 5 minutes to infuse- add shrimp and wine, continue cooking until shrimp is pink on both sides for approx. 4 minutes. Serve over angel hair.

Cape Cod Bouillabaisse

Posted on June 12, 2017 by marvelousmavens

In the book “Sand in their Shoes” by Edith & Frank Shay, Cape Cod restaurants were compared to restaurants in France serving Bouillabaisse. The French restaurants served Bouillabaisse with the heads of fish staring up at you from the bowl. At this sight many guests had second thoughts about ordering Bouillabaisse. The Bouillabaisse served on the Cape had no fish heads.

Many of today’s Chefs leave shrimps with their tails, crabs or lobster halves still in their shells for a a more dramatic presentation but no fish heads.This recipe for Cape Cod Bouillabaisse, from the archives of the Boston Transcript, has everything you want including incredible flavor and taste from the Cape. However, no fish heads.

The Boston Transcript was a daily newspaper published in Boston from 1830 to 1941. Here is their recipe for Cape Cod Bouillabaisse. Enjoy!!

Cape Cod Bouillabaisse
Serves four

Ingredients:
2 lbs firm fish (Cod, Haddock)
6 oysters and/or
6 clams and/or
6 mussels
1 cup crabmeat and/or
1 cup lobster and/or
1 cup shrimps and/or scallops
2 peeled tomatoes
2 sliced onions
1/2 cup olive oil
1 juiced lemon
1 bay leaf
1 clove crushed garlic
2 tbsp. minced parsley
1/2 cup chopped pimientos (a sweet, succulent red pepper),white wine
1/2 cup white wine
Heavy pinch of saffron,
Light pinch of thyme
4 slices toasted garlic bread

Directions:
Place fish in one quart of water and boil until liquid is reduced to a pint, drain and save liquid. Cut fish into pieces for serving, brush with olive oil, sprinkle with salt and pepper, crumbled bay leaf and thyme, and let stand a while. Put the olive oil and fish stock into a large pot, adding onions, garlic, tomatoes, parsley and lemon juice and let the whole simmer for about an hour. Wet the saffron in a small part of the white wine and add with fish and shellfish, pimientos, and continue simmering until fish is done, rolling the pot to distribute the saffron. Just before removing from the fire add the balance of the white wine and serve over the garlic toast.

Seafood Alberto for Two

Posted on April 3, 2017 by marvelousmavens

Growing up in the North End and working in several restaurants there, Felis Barreiro managed Alberto’s current location for 3 years before becoming Alberto’s owner. Alberto’s used to be located on Ocean Street in Hyannis. That was the location of the restaurant Felis managed before he bought it. The previous restaurant was “Dom’s” before Felis took over and renamed it Alberto’s. Felis, who is married with 3 ‘wonderful’ children, has created a family atmosphere at Alberto’s according to Chef Hector Bucio. Chef Bucio grew up in California and worked with many outstanding Italian chefs, working his way up the line. Married with 3 children, Chef Bucio and Alberto’s consistently receive rave reviews from the Boston Globe, the Boston Herald, Cape Cod Life Magazine and the New York Times. James Beard credited Alberto’s with “exquisite Northern Italian cuisine”. Checkout Alberto’s Ristorante at https://www.capecodrestaurants.com/dining-guide/all/7_alberto%27s_ristorante/

Seafood Alberto for Two

Ingredients:
1/2 cup extra virgin olive oil
4 cloves garlic
2 cups fresh marinara sauce (or 2 cups canned tomatoes drained and coarsely chopped)
Sea salt and black pepper
1 1/2 pound lobster, cut in half , crack claws and (remove lobster sack from body)
8 little neck clams, scrubbed
8 mussels, scrubbed
1/4 pound calamari cleaned and cut into rings
8 sea scallops
4 jumbo shrimp, cleaned and deveined
1/2 cup white wine
3/4 pound linguini
1/2 bunch Italian parsley, finely chopped
1/4 cup fresh basil, coarsely chopped

Directions:

Bring 6 quarts of water to a boil and add 2 Tbls. Salt

In a 16-inch sauté pan, heat the olive oil over medium- high heat, add lobster, clams and mussels, cover, and cook for 5 minutes. Add garlic cook 30 seconds. Add white wine and tomatoes & cook 7 minutes covered. Add rest of seafood & cook for 5 minutes covered.

Meanwhile, cook the pasta in the boiling water until tender yet al dente, about 7 minutes.

Remove the seafood and 1 cup of sauce. Set aside. Drain the pasta and add to the remaining sauce in pan. Cook on high heat for 1 minute adding the parsley and basil. Add to taste salt, pepper and crushed red pepper flakes if desired. Place pasta on large platter and arrange seafood around and on top, serve immediately.

Paella with Saltwater Fish

Posted on August 8, 2016 by marvelousmavens

Chef Alan Zox has a great recipe to feed your summer visitors – Paella with Saltwater Fish. You can also add shrimp and calamari to the dish. He recently made this dish for a family reunion. The dish was licked clean! https://zoxkitchen.com/

Paella with Saltwater Flat Fish
Serves 6-8

Ingredients:

2 cups Arborio rice also called Risotto Rice
1 medium sweet onion and 1 large carrot, diced
2 tbsp extra virgin olive oil and 3 oz unsalted butter
9 cups water for 8 cups vegetarian broth with chopped carrots, celery & onions, bay leaf, salt and pepper.
2 pinches of Saffron, dissolved
1.5 lb flat fish (Halibut, striped bass, swordfish, etc.), cut into 3 x 2 inch slices

Direction:

1- Make 8 cups vegetarian broth at a simmer for 45 minutes
2- Add the olive oil and 2 tbsp butter to the diced onion and carrot and saffron until the rice is slightly crispy.
3- Add the heated broth to the rice a ladle at a time until the rice is al dente
4- Submerge the slices of fish into the rice with the remaining butter—6-8 minutes- until done. Enjoy!

Pineapple Shrimp Skewers

Posted on July 18, 2016 by marvelousmavens

The grill is hot all summer long. When you are tired of dogs and burgers, try some refreshing pineapple shrimp skewers. Cook up a little white rice and you have a meal fit for company.

Pineapple Shrimp Skewers
Serves 4-6

Ingredients:

1/2 cup pineapple or apricot preserves
2 Tbls. hot water
2 Tbls. chopped cilantro or parsley
2 lbs. large shrimp, peeled and deveined
1 green bell pepper
1 red bell pepper
1 red onion, cut into chunks
1/2 pineapple, cut into chunks
bamboo skewers

Directions:

Soak bamboo skewers in water to keep them from burning when grilled. In a small bowl, mix together the pineapple or apricot preserves, hot water and the cilantro or parsley. Set aside.

Rinse the shrimp under cold water and thread on to the skewers through the tail and top to keep the shrimp in place. Alternate shrimp with peppers, onion and pineapple chunks until each skewer is full.

Grill the skewers over medium heat. Turn the skewers over and brush with pineapple or apricot glaze. Continue grilling until the shrimp are opaque and the vegetables and pineapple have grill marks. Transfer to a platter, brush with more glaze and serve with white rice.

Lunch at Sydney’s Fish Market & a Recipe

Posted on March 31, 2016 by marvelousmavens

Time for lunch at the Sydney Fish Market…oysters were smaller and briny but delicious; shrimp were sweet. The fish was similar to cod.

No one touched the fries – why would you?

And then it was time for dessert. We never even thought about chocolate covered watermelon – but it was delicious as well as lovely to look at.

More chocolate dipped tropical fruit – mangoes, figs and kiwi

And, from Kathryn Kelly, the Executive Chef of Oceania Cruises’ Culinary Center, here’s a recipe for those big fat shrimp: Baked Shrimp Scampi.
Kathryn says that this recipe is so easy to make, it’s almost sinful. Too often shrimp is overcooked, and this is a sure recipe for avoiding that. You can use this dish as an appetizer with toothpicks. It can also be served with a few breadcrumbs in an individual dish as a first course. You can toss it in with freshly cooked fettuccine for the perfect pasta and shrimp dish. And finally, you can cool it to room temperature and use as a great topping for a homemade Caesar salad.

Baked Shrimp Scampi
Serves 4

Ingredients

40 extra-large (8 to 12 count) shrimp, peeled and deveined with tails on
8 tablespoons butter, melted and at room temperature
1/4 cup white wine
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
zest of one lemon
1/4 cup minced parsley
8 lemon wedges

Directions

Preheat oven to 400 degrees. Place peeled, deveined shrimp in a bowl and toss with melted butter and wine. When shrimp are coated, add the garlic, pepper flakes and lemon zest.

Place the shrimp in a baking sheet and pour over any remaining butter and garlic mixture. Bake for 4 to 8 minutes, depending on the size of the shrimp. You want them cooked, but not dried out, so make a “tester” so you can sample the shrimp for doneness. Sprinkle with parsley, and serve immediately with lemon wedges.

Moreton Bay Bugs and other Sea Creatures at the Sydney Fish Market

Posted on March 24, 2016 by marvelousmavens

These pacific crabs were huge – and we’re sure they are quite delicious.

Although in Australian dollars (1.34 AUS=1 USD), the price of most seafood was high. How about the lobster at $129.99 (or about $96 US).

The squid seems larger than our local squid.

How about some very large and colorful scampi? These are from New Zealand.

Large tiger prawns are delicious!

And some very big octopus….

Anyone for some Green Moreton Bay Bugs?

Pappardelle with Balmain Bugs ( or Shrimp, Lobster)

This recipe is inspired by a dish Stefano Manfredi cooked with yabbies at Manta in Woolloomooloo, and will work equally well with any crustacean. For best results use pasta made with eggs (all’uovo).

Serves 4 as an entrée

6 green Balmain bugs (or shrimp, lobster)
9 oz. pappardelle
3.5 oz butter
2 shallots, finely diced
2 tablespoons sesame seeds
1 cup chopped chervil
Salt flakes and freshly ground black pepper, to taste

Drop chilled bugs (shrimp, lobster) into a large saucepan of well-salted, rapidly boiling water and cook for 5 minutes. Strain and run under cold water to arrest cooking.

Rinse and refill saucepan, salt well and return to the boil. When boiling, add pasta.

Meanwhile, turn bugs (shrimp, lobster) over and cut down either side of the underside of the tail shell using kitchen scissors, peel shell back and remove meat. Slice in half, remove the digestive tract (grey thread) running down the middle of the tail meat and cut meat into bite-sized chunks.

Melt butter in a frying pan. When foaming, add shallots and sesame seeds and cook over a medium heat, stirring frequently, until shallots are soft but not colored. Add bug (shrimp, lobster) meat to the pan and stir well.

Drain cooked pasta, add to the pan with chervil, toss well to coat in butter. Taste, add salt and pepper and serve in warmed bowls.

Recipe courtesy of the Sydney Fish Market

Shrimp Provencal

Posted on February 24, 2016 by marvelousmavens

This recipe for shrimp is a little different – the combined flavors are extraordinary. Try to use canned San Marzano tomatoes(available in most supermarkets) as their flavor is often better than fresh tomatoes.

Shrimp Provencal
Serves 2 to 4

Ingredients:
2 tablespoons olive oil
1 medium onion, finely diced
4 cloves garlic, minced
1/2 cup dry white wine
12 San Marzano tomatoes, coarsely chopped
1 tablespoon dried Herbes de Provence
12 large shrimp, shelled and deveined
1 bay leaf
1 thyme sprig
1 marjoram stem (optional)
1/4 cup chopped flat-leaf parsley, plus additional for garnish
Extra virgin olive oil

Directions:

Heat the olive oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, for a minimum of 10 minutes, until the onions are soft and translucent. Add the garlic to the onions. Cook until the garlic becomes aromatic. Add the wine and cook an additional 1 to 2 minutes, until the wine almost evaporates and the mixture is nearly dry.
Add the tomatoes and simmer gently for 1 minute. Adjust heat as necessary to prevent rapid boiling. Add the Herbes de Provence and incorporate well.
Place the shrimp on top of the mixture. Add the bay leaf, thyme, marjoram and parsley on top of the shrimp. Cover and warm on low heat for 3 minutes. Turn the shrimp over, replace the cover and cook 3 more minutes, or until the shrimp become opaque.
Remove the bay leaf, thyme and marjoram. Check seasoning and adjust as needed.
To serve, spoon tomato sauce on a plate and arrange shrimp neatly on top. Garnish with a parsley sprig and drizzle with extra virgin olive oil.

A Sparkling Wine Dinner at the Barnstable Restaurant and Tavern

Posted on December 21, 2015 by marvelousmavens

Since we know that you will not be trying any new recipes this week, we thought we would share a very special holiday celebration with you. The Barnstable Restaurant and Tavern https://www.capecodrestaurants.com/dining-guide/all/12_barnstable_restaurant__tavern/ is a place that locals frequent to enjoy their favorite comfort food. But each month, during the off-season, Chef Bob Calderone wows his guests with a special wine dinner. The highlight of the holiday season is Chef Calderone’s Sparkling Wine Dinner that took place this year on December 10. Take a look at the dishes the lucky attendees dined on.

The first course was a Yellow Fin Tuna Tartare with Smoked Salmon,Caviar, Cucumber and Sriracha Mayo, paired with a Gloria Ferrer Blanc de Noir California sparkler.

Next was a Warm Seafood Bruchetta with Sea Scallops, Rock Shrimp, Clams and Mussels paired with Bruno Gobillard Growers Champagne.

The main course was a Grilled Marinated Lobster Tail with Roasted Butternut Squash Risotto, Apple Cider Butter and Sage, paired with Veuve Cliquot Rose Champagne that was sabered by Diane Slater, Wine Manager of Cape Cod Package Store Fine Wine and Spirits. https://www.capecodpackagestore.com/.

And the “to die for” dessert was Chocolate Decadence with Berry Puree and Raspberries paired with Cuvee Laurent Muscat Rose Provence.

There was also a finale, but you’ll have to wait until next week for that – maybe there will even be a recipe with it. Merry Christmas and Happy Hanukkah!

Marveous Mavens

Your Cape Cod Hospitality Experts

Tag Archives: shrimp

Seafood Cioppino

Shrimp Scampi

Cape Cod Bouillabaisse

Seafood Alberto for Two

Paella with Saltwater Fish

Pineapple Shrimp Skewers

Lunch at Sydney’s Fish Market & a Recipe

Moreton Bay Bugs and other Sea Creatures at the Sydney Fish Market

Shrimp Provencal

A Sparkling Wine Dinner at the Barnstable Restaurant and Tavern